Juicy Street Corn Pasta Salad
Meet the Juicy Street Corn Pasta Salad
Bright, tangy and a little smoky in spirit, this Juicy Street Corn Pasta Salad combines sweet summer corn, crisp bell pepper and cherry tomatoes with a creamy lime-mayo dressing for an irresistible picnic side. The textures—chewy pasta, crunchy veggies and crumbly feta—play together for a satisfying bite that travels well to potlucks. A practical cooking insight: rinse pasta under cold water after draining to stop cooking fast and keep the salad from getting gluey. If you enjoy corn-forward pasta dishes, check out this corn pasta salad collection for more inspiration.
Why this pasta salad earns a spot at every cookout
Simple pantry ingredients and a 30-minute chill time make this salad an easy short-order side that still reads upscale on the table—bright lime, fresh cilantro and optional feta add layers of flavor without extra fuss. It’s versatile: scale it up for a crowd, swap proteins for a main-dish salad, or make it ahead and let the flavors marry overnight for even better depth. If you need a quick, herb-forward alternative to try next time, the 20-minute green goddess pasta salad is a fast favorite.
What makes this recipe sing
Quick highlights
- Fresh corn sweetness balanced by tangy lime and mayo
- Fast to assemble — mostly chopping and tossing
- Holds texture well, so it’s perfect for picnics and lunches
- Optional feta adds salty richness without overpowering
The simple cooking flow at a glance
Boil the pasta, cool it quickly, toss with crisp vegetables and corn, whisk a lime-mayo dressing, combine everything and chill so the flavors meld. For a cilantro-laced twist that emphasizes citrus, you can compare approach and seasoning with this cilantro lime pasta salad to adapt herb proportions or acid balance.
Prep-smart strategies before you start
Trim and dice the red pepper, halve the cherry tomatoes, and finely chop the red onion so everything hits the bowl at the same bite size. If using fresh corn, blanch the cobs for 2–3 minutes then cut off the kernels; if using canned, drain well to avoid thinning the dressing. Measure the mayo and lime juice into a small bowl to whisk quickly when the pasta is ready.
Ingredients you’ll need
8 oz pasta (cooked), 2 cups corn (fresh or canned), 1 red bell pepper (diced), 1/2 cup red onion (finely chopped), 1 cup cherry tomatoes (halved), 1/2 cup cilantro (chopped), 1/4 cup mayonnaise, 2 tablespoons lime juice, Salt and pepper to taste, 1/2 cup feta cheese (crumbled, optional)
Notes on ingredients and smart swaps
Use firm short pasta (like rotini, shells, or penne) so the dressing clings; for a lighter version, swap half the mayonnaise for plain Greek yogurt. If you prefer smoky depth, char fresh corn or use a touch of smoked paprika in the dressing. For a similar creamy, bright take with avocado and tangy greens, see this creamy caesar pasta salad with avocado to borrow balance tips for emulsified dressings.
Step-by-step method
Cook the pasta according to package instructions, drain thoroughly, and let it cool to room temperature or rinse under cold water to stop cooking. In a large bowl, toss together the cooled pasta with corn, diced red bell pepper, finely chopped red onion, halved cherry tomatoes, and chopped cilantro. In a separate small bowl, whisk the mayonnaise with the lime juice, then season with salt and pepper to taste. Pour the lime-mayo dressing over the pasta and vegetables, then toss gently until everything is evenly coated. If you like, sprinkle crumbled feta over the top just before serving. Chill the salad in the refrigerator for about 30 minutes to allow flavors to meld before serving.
Timing and visual cues to get it right
Pasta: al dente according to the package (a minute or two shy of fully soft), then cooled until no longer warm. Dressing: should be smooth and pourable—if too thick, whisk in a teaspoon of water. Final salad: colors should look bright and glossy; chill about 30 minutes so the lime brightens but the vegetables stay crisp.
How to serve Juicy Street Corn Pasta Salad
This salad pairs beautifully with grilled proteins and smoky barbecues, and it’s a refreshing complement to spicy mains or a potluck spread. Offer it chilled as a side, or bulk it up with grilled chicken or black beans to serve as a casual entrée.
Serving ideas
- Alongside grilled steak or chicken for a summer dinner
- Spooned over greens to make a hearty salad bowl
- As a colorful side at picnics, BBQs, or potluck buffets
Keeping and reheating leftovers safely
Store in an airtight container in the refrigerator and consume within 3–4 days for best flavor and safety. Because of the mayo, avoid leaving the salad out at room temperature for more than two hours.
Storage reminders
- Refrigerate promptly in a shallow container to cool quickly
- Stir gently before serving after storage—add a squeeze of lime if it needs brightening
- Do not freeze (mayonnaise-based salads separate when frozen)
Kitchen tools and time-saving tricks
A large bowl, a small whisk or fork for the dressing, a sharp knife and cutting board, and a colander for draining the pasta are all you need. For faster prep, buy pre-shucked corn or use frozen thawed corn; pre-chopped vegetables work in a pinch. For a creamy but lighter dressing, swap half the mayo for Greek yogurt.
Extra tips to speed things up
- Use a salad spinner for rapid cilantro drying after washing
- Chop tomatoes and herbs while the pasta cooks to minimize hands-on time
- Cool pasta under running cold water for quick assembly
Try a creamy caprese pasta salad if you want ideas for building similar no-fuss, flavor-forward sides using pantry staples and fresh produce.
Ways to riff on the base recipe
Make it vegan by swapping mayo for vegan mayo and omitting feta; add grilled shrimp or cubed avocado for extra richness. For more heat, toss in sliced jalapeño or a pinch of cayenne; to add crunch, fold in toasted pepitas just before serving.
Easy swaps
- Mayonnaise → half Greek yogurt or vegan mayo
- Feta → cotija, queso fresco, or omit for dairy-free
- Corn → roasted or charred for smoky flavor
Nutrition snapshot
Estimated per serving (serves 4): Calories ~310, Protein ~9g, Fat ~13g, Carbohydrates ~40g. Serving size: about 1 to 1 1/4 cups, depending on portioning.
Notes on adjusting nutrition
Reduce calories and fat by swapping half the mayo for plain Greek yogurt, or increase protein by stirring in shredded chicken or canned beans.
Common questions answered
Q: Can I make this ahead of time?
A: Yes—make it up to a day ahead and chill; flavors improve after resting, but wait to add feta if you prefer it fresher on top.
Q: Is canned corn ok to use?
A: Absolutely—drain it well. Fresh corn gives the best texture, but canned is convenient and tasty.
Q: How long will leftovers keep?
A: Stored in the fridge in an airtight container, eat within 3–4 days for best quality and safety.
Q: Can I use a different herb than cilantro?
A: Yes, parsley or basil work well if you prefer less citrus-herb flavor.
Give it a try — you’ll love it
This Juicy Street Corn Pasta Salad is a simple, crowd-pleasing recipe that brightens any table—grab the ingredients, toss it together, and let the flavors come together in the fridge for 30 minutes.
Juicy Street Corn Pasta Salad
Ingredients
Method
- Cook the pasta according to package instructions until al dente, then drain thoroughly.
- Cool the pasta to room temperature or rinse under cold water to stop the cooking process.
- In a large bowl, combine the cooled pasta, corn, diced red bell pepper, finely chopped red onion, halved cherry tomatoes, and chopped cilantro.
- In a separate small bowl, whisk together the mayonnaise and lime juice. Season with salt and pepper to taste.
- Pour the lime-mayo dressing over the pasta and vegetables, then toss gently until everything is evenly coated.
- If desired, sprinkle crumbled feta over the top before serving.
- Chill the salad in the refrigerator for about 30 minutes to allow flavors to meld.
